This week has been hectic for me. A lot of things happened unexpectedly and at times I felt like everything was out of hand. But after taking a deep breath & relaxing by watching a nice movie (The Illusionist), I feel somewhat better! I will officially start my PHD next Monday, and my full teaching schedule has already been on. Hopefully I will be still able to spend some time in the kitchen, at least to cook something healthy. Living on takeaway food is not a long-term viable option.
My pantry is quite poorly stocked at the moment and I have been cooking with the minimum amount of ingredients. And as expected I mostly cooked noodles & pasta since they are quick and easy to whip up. I have made Sher´s Linguine with Arugula, Tuna & Hot Pepper, which was very yummy. Some other bloggers´ recipes from Ruth´s Presto Pasta Night have also been saved into my PC, and I will try them soon.
My entry for Presto Pasta Night this week is something I cooked out of the limited resources. At the time, I only had capsicums (bell peppers), tomatoes, some garlic, onion, basil and fresh fettuccine on hand. Then I also found some zucchini sitting in the fridge, which was a bonus. Thus, a dish so-called Fettuccine with Roasted Capsicum (Bell Pepper) Sauce was whipped up! It was nice, meatless and healthy – exactly something that I need after two or three days surviving on takeaway food.
I didn´t measure out a recipe for this pasta dish, but the procedure is pretty much similar to the sauce in this recipe. I simply pureed roasted capsicum, tomatoes, garlic, onions and some balsamic vinegar together, heat it up then toss through the fettuccine & barely roasted zucchini. Simple yet satisfying!